…that was the question of the evening a few nights back when I had the idea to cook stir fry. Yes, the question awaiting an answer, after I looked up the recipe on line and in two cookbooks. The trouble was that I didn’t have the question until WE decided to cook stirfry.
You see I have this philosophy about cooking. I will say that I have made many things in the kitchen that were not worth eating. Yes, I am not a perfect cook. So, back to my philosophy, when you bake, you follow directions. When you cook you follow your taste. If you know what sort of things you like to eat, then you know what sort of things to add more of. This particular night, I just wasn’t feeling that corn starch needed to be in my stirfry. But Lee Ann insisted that it would make it thicker. So, I insisted on a second opinion
. . . we called the Parkers. They gave us the wok, so they should know if corn starch is an ingredient in stirfry. But alas, they didn’t know. But Suzanne did have a wonderful idea. "Divide the ingredients," she says "into two diferent pans and mix two different sauces for each and then decide which is better."
So, we did. I must say Lee Ann gave it a good effort. I feel that if she would have mixed her sauce in a seperate bowl it would have turned out better, but she poured each ingredient in the hot pan and it evaporated before she got the next ingredient ready. However, I mixed a quarter of a cup soy sauce, a half a cup of cider vinegar ( a little less of this probably wouldn’t hurt), and two tablespoons of my Pampered Chef Asian seasoning mix. The consistency of mine I thought was more Fortune Cookie like than that of Lee Ann’s. It may have been a little more soupy but lots of good flavor.
So, her question was corn starch or no corn starch. And my question as it always goes, is do you trust me?
Curly Thoughts 